ANNUAL REPORT—STOCK FARMING. 
35 
and churn rapidly for a minute or two every hour in the day, 
then in the evening all take hold in turn, and keep the cream 
dashing and splashing until midnight. If the cream, is managed 
properly, butter will always come beautifully in less than half an 
hour. 
“ 7. The butter should be worked and thoroughly salted soon 
after it is churned. There is but little danger of salting too much. 
One ounce per pouud is not enough for butter that is to be shipped 
any considerable distance. It is ruinous to the grain of butter to 
throw it into a dish pan and knead it with the hands. The best in¬ 
strument for working out the buttermilk is anything that will cut 
deep gashes in the butter into which the buttermilk will flow. 
The next day after churning, the butter should be worked again 
and packed. Beware of working butter too much. A great many 
persons continue to work and knead their butter to its greatest in¬ 
jury after the buttermilk is removed, thinking that all the crystal 
1 tear-drops ’ which are not buttermilk, must be worked out. 
“ 8. Thousands of tubs and firkins are received in the New York 
market, containing what was once prime, gilt-edged butter, but 
which was spoiled by being packed before the tubs had been prop¬ 
erly prepared by being soaked in brine. For the sake of saving 
three cents worth of salt, for preparing a brine in which to soak a 
firkin two or three days, many a frugal housewife has been obliged 
to accept half the price of prime butter, simply because the staves 
were not saturated with brine before the butter was packed.” 
This important branch of farm industry cannot be too highly 
encouraged, and yvhen one has acquired a thorough knowledge of 
the business, so as to make a strictly prime brand, the public 
should appreciate his or her efforts, and pay them “ gilt-edged ” 
prices for such a superb article. The amount manufactured in 
1872 more than supplied the home demand. 
> CHEESE* 
t 
This product has largely increased the last year, and promises 
well for the future. The supply in the state is much in excess of 
the demand, and hence a large amount is exported. Wisconsin 
cheese stands high in foreign markets, and by co-operative and 
combined effort the rates of transportation have been so reduced 
